Austrian friend, Elke Hofer-Rudroff, gave me this recipe. A touch of clove
gives it a unique flavor. You can make this sorbet without an ice
2.2 lbs. (1 kg.)
plums, stoned and cut into slices
3/4 cup (0.75 ml) granulated sugar
3/4 cup water
grated lemon or lime zest
4-5 whole cloves
lemon juice (if necessary)
- Stew the plums with
sugar, water, lemon (lime) zest and cloves until soft. If the plums are
too sweet after stewing, add a little lemon juice to cut the sweetness.
- Put into a food
processor and process until plums resemble a paste.
- Pour plum paste
into a metal baking sheet with a high rim.
- Freeze for about 3
hours. (It should not be too hard.)
- Put back into the
food processor and process until smooth and creamy. (You can do this up
to two days in advance).
- Store in the
freezer in an air tight container.